With the last few weeks of winter approaching(officially) why not have a roast beef this weekend ... I think this recipe throws a bit of different spin on the traditional bolar roast...

-- Ian

Preparation Time: 15 minutes / Cook Time: 55 minutes

Ingredients (serves 4)

800 g bolar blade roast

2 tsp olive oil

2 tbsp Dijon mustard

2 tsp finely chopped rosemary

2 tsp finely chopped thyme

2 tbsp chopped flat-leaf parsley

250 g desiree potatoes, peeled, chopped

500 g cauliflower, trimmed, cut into florets

⅓ cup fresh ricotta

2 tbsp chopped chives

Roasted cherry tomatoes and steamed green beans, to serve

Method

Preheat oven to 160°C or 140°C fan forced. Brush beef with the olive oil. Preheat a large non stick frying pan over a high heat. Cook beef, for 1-2 minutes each side or until evenly browned. Transfer beef to a rack over a roasting dish.

In a small bowl combine the mustard, rosemary, thyme and parsley. Brush the mustard mixture evenly over the top and sides of beef. Roast beef in preheated oven for 45-50 minutes for medium, or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil, set aside to rest for 15 minutes.

Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 minutes, or until tender. Drain. Return to saucepan, mash until smooth, stir through ricotta and chives.

Cut the beef, across the grain into slices of even thickness. Divide mash between plates, top with some slices of beef. Serve with roasted cherry tomatoes and steamed green beans.

Tip: To roast cherry tomatoes, place 250g tomatoes on a baking tray and spray with olive oil. Roast for 10-12 minutes, or until just wilted.